The growing interest in the benefits of wholegrain products has resulted in the development of baked products incorporating less utilised and ancient grains such as, millet, quinoa, sorghum and teff. However, addition of wholegrains can have detrimental effects on textural and sensory bread product qualities. Enzymes can be utilised to improve breadmaking performance of wholegrain flours, which do not possess the same visco-elastic properties as refined wheat flour, in order to produce a healthy and consumer acceptable cereal product. The effects of Teff grain on dough and bread quality, selected nutritional properties and the impact of enzymes on physical, textural and sensory properties of straight dough and sourdough Teff breads were investigated. Teff breads were prepared with the replacement of white wheat flour with Teff flour at various levels (0%, 10%, 20%, and 30%) using straight dough and sourdough breadmaking. Different combinations of enzymes, including xylanase and amylase (X + A), amylase and glucose oxidase (A + GO), glucose oxidase and xylanase (GO + X), lipase and amylase (L + A) were used to improve the quality of the highest level Teff breads. A number of physical, textural and sensory properties of the finished products were studied. The nutritional value of breads was determined by measuring chemical composition for iron, total antioxidant capacity, protein, fibre and fat. The obtained results were used to estimates intakes of nutrients and to compare them with DRIs. The incorporation of Teff significantly (P < 0.05) improved dietary iron levels as 30% Teff breads contained more than double the amount of iron when compared to corresponding wheat bread (6 mg/100 g v 2 mg/100 g). Addition of Teff also significantly (P < 0.05) improved total antioxidant capacity from 1.4 mM TEAC/100 g to 2.4 mM TEAC/100 g. It was estimated that an average daily allowance of 200 g of Teff enriched bread would contribute to DRIs in the range of 42-81% for iron in females, 72-138% for iron in males; 38-39% for protein in males, 46-48% for protein in females; and 47-50% of fibre in adults. The major challenge was encountered in producing the highest level of Teff bread with good textural and sensory attributes. Increasing the level of Teff significantly (P < 0.05) increased dough development time, degree of softening, crumb firmness and bitter flavour whilst decreasing the dough stability, specific loaf volume and overall acceptability of the bread. Teff breads produced with the addition of enzyme combinations showed significant improvements (P < 0.05) in terms of loaf volume, crumb firmness, crumb structure, flavour and overall acceptability in both straight dough and sourdough breadmaking. (C) 2011 Elsevier Ltd. All rights reserved.
